Stone-Cold Boozy Fruit

Apricots get tipsy with brandy and rosewater
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Apricots and brandy are a classic pairing.

So when we decided to preserve one of our favorite stone fruits, we added a touch of rosewater and thyme to add floral notes—and made things a little more exciting. Once the apricots have soaked for a couple of days, add them to white sangria along with a little of the brandy. Top it all with Prosecco and some bruised mint.

You can also go the sweet breakfast route and put the sweet stone fruit on waffles, pancakes or crêpes with a dollop of cream. The possibilities are endless.

Note: Use apricots that are just slightly underripe. They have firmer flesh that can stand up better to the alcohol.

To learn more, read "Super Soakers."

Brandy-Soaked Apricots

Recipe from the Tasting Table Test Kitchen

Yield: One 1-liter jar

Prep Time: 10 minutes, plus soaking time

Cook Time: 5 minutes

Total Time: 15 minutes, plus soaking time


1¾ cups brandy

¾ cup sugar

¼ cup water

1 tablespoon rosewater

2 sprigs of thyme

1 pound of apricots, halved and pitted


Combine the brandy, sugar and water in a small saucepan. Place over medium-high heat and bring to a simmer, whisking constantly until the sugar dissolves, about 5 minutes. Remove from heat and add the rose water and thyme. Combine the brandy mixture and the apricots in a sterilized 1-liter container and seal. Allow the contents to cool to room temperature before transferring to the refrigerator. Chill for at least 3 days before using. The apricots will keep for up to 1 month.

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